Ingredients

• 800 g pufferfish
• 200 g radish
• 90 g bean sprouts
• 120 g tofu
• 60 g crown daisy
• 1 stalk green onion
• 15 anchovies
• 6 cups water (1.5 L)
• 1 tablespoon gukganjang (Korean soup soy sauce)
• 1/3 teaspoon minced garlic
• 2 tablespoons cheongju (rice wine)
• A little salt
• 4 tablespoons gochugaru (Korean red pepper flakes)
• 1/2 cup water
• 2 tablespoons gukganjang (Korean soup soy sauce)
• 1 tablespoon chopped green onion
• 1/2 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon cheongju (rice wine)
• 1 teaspoon salt

Instructions

1. Cut the pufferfish into 5 cm pieces.
2. Remove the heads and innards from the anchovies, roast them in a heated pot, add the water, and boil over medium heat for 15 minutes. Remove the anchovies and season the broth with gukganjang, minced garlic, cheongju, and salt.
3. Cut the radish and tofu into 3 x 2 x 1 cm pieces.
4. Remove the heads and tails from the bean sprouts.
5. Trim the crown daisy and slice the green onion diagonally.
6. Mix the gochugaru with water, then combine with the remaining seasoning ingredients to make the spicy stew seasoning.
7. Line the pot with the radish and bean sprouts, add the prepared pufferfish, pour in the seasoning paste and anchovy broth, and boil over medium heat until the radish is cooked.
8. When the radish is cooked, add the prepared tofu, chili pepper, and green onion, then boil for about 5 minutes.